Pad Thai

This Copycat Authentic Pad Thai is loaded with veggies, fresh herbs, thai rice noodles and an easy tangy sweet sauce.

1

COOK NOODLES

Cook noodles according to package instructions. Rinse in cold water then toss in a bit of olive oil so they don't stick together.

2

MAKE SAUCE

Stir together the sauce ingredients: soy sauce, fish sauce, rice vinegar, brown sugar, Sriracha and oyster sauce in a small bowl and set aside.

3

COOK VEGGIES

Heat olive oil in a large skillet or wok over medium high heat. Add in bell peppers, carrots, the white ends of the green onions and bean sprouts. Saute for 4-5 minutes or until tender and golden brown on the outside.

4

ADD EGGS

Add in garlic and cook for an additional minute. Make a well in the center of the veggies and add 1 tbsp of oil. Add in the whisked eggs and stir until the eggs are cooked.

5

ADD SAUCE & NOODLES

Add in the sauce as well as the noodles to the pan and toss to combine.

6

ASSEMBLE

Stir in the green parts of the green onions, cilantro, and the juice of one lime.

Serve immediately with lime wedges for serving, if desired.

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